Start the BBQ. In a shallow dish, combine 3 tablespoons of the
oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the
salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil until just
done, about 10 minutes per side for the breasts, 15 for the legs.

While the chicken is grilling, heat the remaining tablespoon
oil over moderately low heat in a medium saucepan. Add the onion and cook, stirring occasionally, until translucent - about
5 minutes. Add the remaining garlic, ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add tomatoes, coconut
milk and remaining 1/2 teaspoon salt and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened,
about 5 minutes. Stir in the cilantro and serve with the chicken.

Selection: Mahi-mahi is typically sold, fresh or frozen, as
steaks or fillets. Mahi-mahi fillets may be recognized by the row of red spots in the flesh. Plan to buy 1/3 pound fillets
or steaks per serving.

Preparation: Mahi-mahi has firm, large-flaked, sweetly moist
flesh. For the mildest flavor, remove the skin and cut away the dark, lateral line before cooking. It may be prepared by virtually
any method.

Rinse drain and coarsely chop sauerkraut. Crumble ground beef.
In a large bowl place sauerkraut ground beef corned beef egg and garlic. Mix until well blended. Pat 1/2 of the mixture into
a shallow 1 1/2 quart baking dish forming a slight rim along outer edge of dish.Place cheese over meat mixture in baking dish.
Pat remaining meat mixture on top to seal in the cheese.In a small bowl mix ketchup thousand island dressing and horseradish.
Spoon evenly over top. Bake uncovered in a preheated 375 degree oven for 45 minutes or until firm to the touch. I make a little
extra of the topping and use it to dip my meatloaf in.Total carbs=3g per serving

FILET MIGNONS STUFFED WITH HERBED CHEESE

SERVES 2

This is quick, easy and elegant. The steaks take a few minutes
longer to cook than usual because of the stuffing. The recipe can easily be doubled.

2 beef tenderloin steaks, about 6 ounces each

1 teaspoon finely minced garlic

1 tablespoon mild goat cheese

2 tablespoons ricotta salata cheese (can use feta or similar
cheese)

1/2 teaspoon dried thyme leaves

1 teaspoon plus 2 tablespoons chopped fresh parsley

Salt and pepper to taste

2 tablespoons olive oil

1 cup dry red wine

With a small sharp knife, cut a 2-inch slit in one side of each
steak, then move the knife around the center to make a pocket, being certain not to cut through the other sides. In a small
bowl combine the garlic, cheeses, thyme, 1 teaspoon parsley, salt and pepper, using the back of a spoon to smooth the cheeses.
Stuff each steak with the cheese mixture. If necessary, use butcher's twine to tie the steaks around the perimeter to hold
together. Season with salt and pepper. Heat a medium skillet over high heat. Add the steaks and sear about 3 minutes per side.
Reduce heat to medium and sauté an additional 3 minutes for medium-rare. Remove from pan. Increase heat to high; add wine
and cook until reduced by about one-third. Return steaks to pan with any accumulated juices and turn a few times to heat and
coat with sauce. Place steaks on individual serving plates and let rest a few minutes. (Remove twine if used.) Sprinkle
sauce with the remaining parsley. Drizzle over steaks and serve immediately.

Note:
You may use any soft cheese you like. If you want to keep it mild, use all goat cheese. For a sharper flavor use all ricotta
salata or feta, both of which are rather salty so you might want to omit the salt in the mixture.

PORK CUTLETS WITH MAPLE, MUSTARD AND SAGE SAUCE

SERVES 4

This recipe came from an issue of Bon Appetit. It is good, quick,
and easy. Try it.

8 boneless pork loin chops, pounded to 1/3-inch thickness

2 tablespoons minced fresh sage or 2 teaspoons dried

Salt and pepper to taste

2 tablespoons butter

1 cup chicken stock or low-salt canned broth

2 tablespoons SF Maple flavored syrup

2 tablespoons coarse-grained mustard

Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon
of dried sage, salt and pepper. Melt butter in large skillet over high heat. Add pork and cook until browned on both sides
and cooked through, about 1-1/2 minutes per side. Transfer pork to plate. Add broth, maple syrup, mustard and remaining sage
to drippings in skillet. Boil until syrupy, scraping up browned bits, about 5 minutes. Reduce heat to low; return pork and
any accumulated juices to skillet and cook just until heated through, about 1 minute. Serve pork with sauce.

BAKED CHICKEN THIGHS WITH LEMON AND PARMESAN

SERVES 4

Juice of 1 lemon

1/4 cup dry vermouth

1 teaspoon Dijon mustard

2 tablespoons butter, melted

1 teaspoon rubbed sage

2 large garlic cloves, minced

8 small chicken thighs

3 tablespoons freshly grated or shredded Parmesan cheese

Salt and pepper to taste

Preheat oven to 400° F. Whisk together the lemon juice,
vermouth, mustard, butter, sage and garlic. Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle
with the Parmesan, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices. Serve immediately.